Cavatappi with Kale and Fava Beans

Ingredients

• 1 tablespoon olive oil
• 3 large garlic cloves, minced
• 1 cup fat-free, less-sodium chicken broth
• ¼ teaspoon salt
• ¹/₈ teaspoon black pepper
• ¹/₈ teaspoon crushed red pepper
• 28 cups torn fresh kale (about 1 ½ pounds)
• + 3 more ingredients
• • 6 cups hot cooked cavatappi (about 4 cups uncooked spiral-shaped pasta)
  • 1 (19-ounce) can fava or kidney beans, drained
  • ¾ cup (3 ounces) finely grated fresh Parmesan cheese

1. Heat olive oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add broth, salt, and peppers; cook 2 minutes. Reduce heat to medium-low. Stir in kale, cavatappi, and beans; cook 2 minutes or until heated. Spoon into shallow bowls; top with cheese.

View full recipe at SpringPad